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Spicy Vegan Potato Curry

Reviewed: Dec. 6, 2011
This was a hit with my picky partner (and myself!). She doesn't like spicy food so I cut the cayenne down to 1/2 teaspoon and she said it was just right. Other modifications I made: didn't peel the potatoes, and only boiled them for 5 minutes, so they stayed more firm; used fresh tomatoes instead of canned, and cut the curry and garam masala in half. Tasted fantastic, and the kitchen smelled delicious for the next two days!
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